Typical Sichuan Hotpot
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Sichuan Cuisine is the most widely served cuisine in China. The dishes of Sichuan Cuisine are famous for their hot and spicy flavor. An outstanding facet of Sichuan dishes is the delicate use of pepper or chili. The ingredients used are great in variety, including poultry, pork, beef, fish, vegetables and tofu. The methods of cooking vary according to the texture required. Fast-frying is the most widely used cooking method.
Sichuan Cuisine wins universal praise for its hotness, sourness and numbness it produces, which are rare in other regional cuisines. These together sum up the unique flavor of Chuan Cuisine, which enjoys a good reputation as a cuisine that is "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods include baking, sautéing, dry-sautéing and steaming. Chuan Cuisine has good combinations of flavors and often has thick gravy.
Although, Chuan Cuisine is served at every corner of the world, the most authentic Sichuan food is still to be found at its hometowns: Chengdu and Chongqing.
Typical Sichuan Dishes
Mapo Bean Curd (Mapo Tofu)
Mapo Bean Curd
Mapo Bean Curd is bean curd set in a chili-and-bean based sauce, which is usually a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Seasonings include water chestnuts, onions, other vegetables, or wood ear fungus. The taste of Mapo Bean Curd is fittingly described as numbing, spicy hot, fresh, tender and soft, aromatic and flaky. Mapo Bean Curd is easy to find outside of China.
Spicy Diced Chicken (Kung Pao Chicken)
Spicy Diced Chicken is cooked by frying diced chicken, dry red pepper and golden peanuts. Spicy Diced Chicken is as popular among Westerners as Mapo Bean Curd.
Fuqi Fei Pian (Husband and Wife Lung Slices)
Fuqi Fei Pian is made of thinly sliced beef, bovine lung or tongue seasoned with chili oil. There is a romantic story of the origin of this famous Sichuan dish. Guo Zhaohua (the inventor) and his wife sold their acetarious (treated with vinegar) beef slices by trundling a small cart along the street. Their beef slices were very delicious, and no one could resist the charming smell in that street. People liked the food made by this couple very much, so they gave it the name Husband and Wife Lung Slices.
Sichuan Hot Pot
Sichuan Hot Pot, like most of the cuisine in that humid and populous province, is very spicy. The broth is flavored with chili peppers and other pungent herbs and spices. The main ingredients include hot pepper, Chinese crystal sugar and wine. Slices of kidney, chicken breast, beef tripe, goose intestines, spring onion, soy bean sprouts, mushrooms, duck and sea cucumber are the usual meats used in the dish.
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Sichuan Dishes Menu
| English | Chinese | Pronunciation | Characters |
|---|---|---|---|
| Sichuan Hotpot | Sìchuān huǒguō | srr-chwan hwor-gwor | 四川火锅 |
| Husband and Wife Lung Slices (slices of beef and offal seasoned with chili oil) | fūqī fèi piàn | foo-chee fay pyen | 夫妻肺片 |
| Water Boiled Beef | shuǐ zhǔ niúròu | shway joo nyoh-roh | 水煮牛肉 |
| Fish Flavored Beef Shreds | yú xiāng niúròu sī | yoo sshyang nyoh-roh srr | 鱼香牛肉丝 |
| Fried Bean Curd and Beef with Cayenne Pepper (very spicy) | málà tàng | maa-laa tung | 麻辣烫 |
| Boiled Mutton | fèiténg yángròu | fay-tnng yang-roh | 沸腾羊肉 |
| Twice Cooked Pork | huí guō ròu | hway gwor roh | 回锅肉 |
| Steamed Pork with Spicy Cabbage | dōngcài kòuròu | dong-tseye koh-roh | 冬菜扣肉 |
| Kung Pao Chicken (diced chicken fried With peanuts/cashews) | gōngbǎo jī dīng | gong-baoww jee ding | 宫保鸡丁 |
| Chongqing Spicy Deep-Fried Chicken | Chóngqìng làzǐ jī | chong-ching laa-zrr jee | 重庆辣子鸡 |
| Sesame Oil Chicken | máyóu jī | maa-yoh jee | 麻油鸡 |
| Duck Hotpot (the hotpot is divided into two parts: one spicy, one plain) | yuānyāng huǒguō | ywen-yang hwor-gwor | 鸳鸯火锅 |
| Boiled Fish with Pickled Chinese Cabbage | suāncài yú | swann-tseye yoo | 酸菜鱼 |
| Dongpo Cuttlefish | dōngpō mòyú | dong-por mor-yoo | 东坡墨鱼 |
| Stir-Fried Bean Curd in Chili Sauce | mápó dòufu | maa-por doh-foo | 麻婆豆腐 |
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